Knife Skills 2 Class at the Rolling Pin Store and Kitchen, July 10, 2011

Practicing the different dice sizes. We diced and Julienne cut carrots and potatoes. Chef Dave also showed us, and we demonstrated, many other cuts to include: Brunois, Paysanne, Batonnet, Rondelle, Bias, Chiffonade, and Tourne. Will we ever use these cuts? Who knows but it sure was fun playing in that kitchen.

Later we used other tools to slice apples and the other veggies for our meal (eggplant, zucchini, and onions)

Emily and I were in charge of grilling the veggies. Here she is finishing the eggplant and onions for our veggie panini sandwiches. yum. We also made Apple Slaw.

Apple Slaw 4 servings

1/4 cup Apple Cider

1 tblsp brown sugar

1/2 tsp salt

1/4 tsp pepper

3 cups apples, julienned

1/4 cup craisins

1 tblsp fresh mint leaf, chopped

optional: 1 serrano pepper finely diced - (seeded and veined) this added a little punch and I highly advise you to take the plunge and add it to the slaw.

Mix together cider, sugar, salt, and pepper.

Toss apples, cranberries, and pepper with the cider mixture until well combined.

ENJOY! This is truly yummy.

Chicken & Spinach Tortilla Bake and Quesadilla appetizer

Out of the oven and ready to eat. This is now one of our favorite recipes.

In the oven.

Emily getting ready to flip her quesadilla.

Using the pizza cutter to slide the quesadilla.

The main dish is ready to go into the oven.

Looking good!

Chicken and Spinach Tortilla Bake (we've been calling it mexican lasagna!) From Everyday with Rachael Ray magazine

1 tablespoon extra-virgin olive oil
4 chicken cutlets (about 1 pound) (we cooked chicken breasts on the grill) Salt and pepper
1 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese
4 large flour tortillas, cut into wedges
1/2 red onion, thinly sliced
3 cups baby spinach (about 1/4 pound)
2 cups shredded pepper jack cheese

Ideas to change this a little:
Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch.
Try monterey jack instead of pepper jack cheese for a mild, less spicy dish.
Use a 15-ounce can of your favorite beans in place of the chicken for vegetarians.
Directions:
1. Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat. (Our method: Baked chicken breasts on the gas grill-off the fire- for about 40 minutes. Allow to cool. Pick the meat off the bone.)
2. Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Quesadilla
This recipe can vary with the ingredients found in your kitchen.
We used:
chicken
remaining salsa verde
pace medium picante sauce
diced 'just ripe' avocado
chopped onion
shredded cheese

Kabobs, Mac and Cheese, homemade cinnabons

Tonight we had a big dinner crowd and we made lots of kabobs! On the sticks: Tomato, onion, mushroom, beef or chicken, and assorted peppers.

Emily and Shelley spearing the kabobs.

Mary and Jess posing with the kabobs.

Emily patiently stirring the flour into the warming milk to thicken. She shredded four cups of assorted cheeses and added it next. The topping is crushed cheese crakers.

Preparing the topping for the homemade Cinnabons. Cinnabons fresh out of the oven.

Tracy and Joellen with the big salad.

Scott and Liz Lynch posing with the Kabobs. Liz is reading the EW mag featuring the True Blood show.

Sean with the last Cinnabon.

Caramel Pecan Sticky Buns

Topping:

1/2 cup packed dark brown sugar (light will work too)

2 tbsp butter

2 tbsp honey

1/2 cup toasted pecans coarsely chopped

1 tbsp water

Buns:

1 16.3oz can of 8 buttermilk biscuits

1/2 cup sugar and 1 tsp ground cinnamon mixed together in small bowl

1 tbsp melted butter

Glaze: (we didn't do this part - no milk!)

1/2 cup powdered sugar

2 tsp milk

1. heat oven to 400

2. melt topping ingredients (except pecans) over medium heat until smooth

3. pour into a 9" round cake pan

4. sprinkle pecans over mixture in pan

5. place biscuits on top of mixture and brush with melted butter

6. sprinkle with sugar/cinnamon mixture

7. bake for 20 minutes or until biscuits are browned

8. removed from oven and immediately invert onto a wire rack (with foil or something underneath to catch drips.)

9. let cool slightly

10. whisk together powdered sugar and milk; drizzle glaze over warm biscuits

11. enjoy and next time double the recipe. :)

Mac and Cheese (we doubled this recipe)

1/4 cup flour

2 cups milk

1/2 cup of each: Sharp Cheddar, Monterey Jack, Pepper Jack, and Mozzerella Cheese

8 oz cooked pasta

1/2 cup crushed cheese crackers

1. mix flour into milk until the mixture thickens (over low heat) - stir constantly

2. stir in shredded cheese and stir until melted

3. combine with cooked pasta and pour into 8x8 baking dish

4. top with crushed crackers

5. bake at 350-375 until bubbly - about 30 minutes.